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Ingredients
Challah Bread
For the dough: Place the flour in a bowl and make a well in the center. Dissolve the crumbled yeast and 1 tablespoon sugar in the milk. Add to the well, cover with a tea towel and let rise for 15 minutes in a warm place.
Add the remaining sugar and milk, the butter, vanilla sugar and egg and mix with the dough hook attachment until smooth. Cover and let rise in a warm place until doubled in bulk, around 35 minutes.
Turn the dough out onto a lightly floured work surface and knead briefly. Divide into 3 portions, shape each portion into a long roll and then braid together, squeezing the ends to seal. Place on a baking sheet lined with parchment paper and let rise again for 5 minutes.
For the egg wash: Whisk the egg yolk and condensed milk until smooth. Brush over the dough and bake in a preheated oven at 180°C / 350°F for 30-35 minutes.
(Percentage of daily recommendation)
Calorie | 122 cal. | (6 %) | ||
Protein | 3 g | (3 %) | ||
Fat | 5 g | (4 %) | ||
Carbohydrates | 17 g | (11 %) | ||
Sugar added | 5 g | (20 %) | ||
Roughage | 0.9 g | (3 %) |